Pan-Seared Salmon with Lemon Butter and Herbed Quinoa
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 3 tablespoonsolive oil
- 2lemon
- 3 tablespoonsbutter
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 2 clovesgarlic
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 2 garlic cloves.
- 02
Chop 1/4 cup fresh dill.
- 03
Chop 1/4 cup fresh parsley.
- 04
Zest 1 lemon and juice both lemons.
Method
- 01
Bring 2 cups vegetable broth to a boil in a saucepan. Stir in 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let stand 5 minutes.
- 02
While quinoa cooks, pat 4 salmon fillets dry with paper towels. Season generously with kosher salt and black pepper on both sides.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add salmon skin-side down and cook for 5 to 6 minutes until the skin is crispy. Flip carefully and cook 2 to 3 minutes more until the flesh is opaque and flakes gently. Transfer to a plate.
- 04
In the same skillet, reduce heat to medium. Add 3 tablespoons butter, 2 minced garlic cloves, juice of 1 lemon, and a pinch of salt. Stir until the garlic is fragrant and the butter is foaming, about 1 minute.
- 05
Fluff the cooked quinoa with a fork. Stir in 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, the zest of 1 lemon, and 1 tablespoon olive oil. Season with salt and pepper to taste.
- 06
Divide quinoa among plates, top each with a salmon fillet, and spoon the warm lemon butter sauce over the salmon. Serve immediately.
Spice Tips
For warmth without heat, add a pinch of smoked paprika to the lemon butter. To brighten further, finish with a touch of white wine or a squeeze of fresh lemon juice at the table.
Salmon cooks fast, so all prep (especially herb chopping and lemon zesting) should be done before you start cooking. The lemon butter is best served warm, so don't let it sit too long before plating.